Lemon, thyme and poppy seed cake Chocolate banana bread

A touch of thyme makes this classic loaf extra special – perfect for a picnic. SERVES 8-10 PREP 20 MINS, PLUS COOLING AND INFUSING COOK 55-65 MINS

, 3tbsp whole milk

, 3 medium eggs

, 2tsp vanilla extract

, 150g self-raising flour

, 150g caster sugar

, 1tsp baking powder

, Juice and zest of 2 lemons

, 3tbsp poppy seeds

, 185g unsalted butter, softened

, Lemon zest, cut into thin strips, to decorate , Edible flowers, fresh thyme leaves, to

decorate (optional)

For the lemon syrup: , 75g caster sugar , 65ml lemon juice , Handful lemon thyme sprigs For the lemon icing: , 250g icing sugar, sifted , Juice 1 lemon You will need: , 900g loaf tin, lined with baking paper

1 Heat the oven to 160C Fan/gas 4. Mix together the milk, eggs and vanilla extract. Mix together the flour, sugar, baking powder, a pinch of salt, lemon zest and poppy seeds into a large bowl. Slowly stir in the butter and the egg mixture, beating all the time, until smooth.

2 Pour the batter into the tin and bake for 30 mins, then loosely cover the cake with buttered foil and bake for a further 25-35 mins, until a skewer inserted into the centre comes out clean.

3 Meanwhile, for the syrup, warm the sugar and lemon juice in a small pan over low heat, stirring until the sugar dissolves. Add the thyme and leave to infuse.

4 Make small holes in the cake with a skewer and brush over half the syrup. Leave the cake in the tin for 10 mins, then remove and brush it all over with the remaining syrup, including the base and sides. Cool, then wrap in foil and leave to infuse overnight.

5 Mix together the icing ingredients until smooth, then drizzle over the cake. Decorate with the lemon zest, and edible flowers and extra thyme sprigs, if liked.

Per serving (for 10): 336 cals, 20g fat, 11g sat fat, 34g carbs

Use up past-their-best bananas in this healthier banana loaf, that uses wholemeal flour and agave syrup instead of sugar.

, 50g plain flour

, 100g wholemeal flour

, 1½tsp baking powder

, ½tsp bicarbonate of soda

, 3 ripe/brown bananas, mashed

, 2 medium eggs

, 1tsp vanilla extract

, 4tbsp agave syrup

, 100g unsalted butter, melted

, 75g dark chocolate, roughly chopped You will need: , 900g loaf tin, lined with baking paper

1 Heat oven to 140C Fan/gas 3. In a mixing bowl, combine the flours, baking powder and bicarbonate of soda. In a separate larger bowl, beat the bananas, eggs, vanilla, agave and butter together until combined. Mix in the dry mixture, then fold in the chocolate chunks.

2 Pour into the prepared tin and bake for

1 hr or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack and cool completely before slicing.

Per serving (for 10): 216 cals, 11g fat, 7g sat fat, 27g carbs